scholarly journals Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci on the Protein Composition in Japanese Soft Wheat

2016 ◽  
Vol 85 (4) ◽  
pp. 403-410
Author(s):  
Mikiko Yanaka ◽  
Kanenori Takata ◽  
Naoyuki Ishikawa ◽  
Tadashi Takahashi
Keyword(s):  
Protein Composition ◽  
Soft Wheat ◽  
Glutenin Subunits

scholarly journals Relationships between the HMW- and LMW-glutenin subunits and SDS-sedimentation volume in Spanish hulled wheat lines

2008 ◽  
Vol 44 (No. 3) ◽  
pp. 114-117 ◽  
Author(s):  
L. Caballero ◽  
L.M. Martín ◽  
J.B. Alvarez
Keyword(s):  
Protein Composition ◽  
Quality Traits ◽  
Glutenin Subunits ◽  
Hulled Wheat ◽  
Hulled Wheats ◽  
Endosperm Storage Protein ◽  
Wide Range ◽  
Lmw Glutenin Subunits ◽  
Sedimentation Volume ◽  
Wheat Lines

Emmer and spelt are two hulled wheats that were widely grown in Spain until the latter 1960s. Twenty-nine emmer and twenty-six spelt lines obtained from Spanish accessions of these hulled wheats were analysed for quality traits and endosperm storage protein composition. The results showed a wide range of variability in these traits. Likewise, a certain association between some alleles of these proteins and the SDS-sedimentation volume has been detected.

Functionality-Composition relationships of wheat flour as a result of variation in sulfur availability

1993 ◽  
Vol 44 (8) ◽  
pp. 1767 ◽  
Author(s):  
F MacRitchie ◽  
RB Gupta
Keyword(s):  
Molecular Weight ◽  
Sulfur Content ◽  
Allelic Variation ◽  
Wheat Variety ◽  
Protein Composition ◽  
Sulfur Deficiency ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Buffer Solution ◽  
Dough Properties

Some recently developed methods for analysing wheat protein composition have been applied to studying the composition/functionality relationships for flours from grain samples of the wheat variety Olympic, grown under differing nitrogen/sulfur fertilizer treatments. In this way, the effects of changing protein composition on functional properties could be followed without the complication of allelic variation. Previous work had established that sulfur deficiency caused an imbalance in dough properties characterized by an increase in dough strength (extensograph maximum resistance, Rmax) and a decrease in extensibility (Ext). In the present study, decreasing flour sulfur content was accompanied by an increase in the ratio of high (HMW) to low (LMW) molecular weight glutenin subunits. As a result, the portion of polymeric proteins (those proteins such as glutenins whose molecules contain multiple polypeptide chains) that is unextractable in SDS-buffer solution (%UPP, a measure of molecular size distribution) also increased with a decrease in sulfur content. A highly significant correlation was found between Rmax and %UPP. In contrast, Rmax showed a high negative correlation with the percentage of polymeric protein in the total protein. Results are generally in agreement with previous studies of wheat samples which varied considerably in genotype but not in environment, thus establishing fundamental relationships between protein composition and dough properties. Extensibility related positively to the percentage of polymeric protein in the flour, but evidence suggested that Ext can be limited by a shift in the molecular weight distribution to too high molecular weight. Reduction in the percentage of polymeric protein in flour (and Ext) as a result of sulfur deficiency was due to a decrease in LMW glutenin subunits which are normally present in greater amounts than the HMW subunits. Dependence of dough mixing and baking performance parameters on protein composition is also reported.

scholarly journals Effects of the Composition of Glutenin Subunits Controlled by the Glu-A1 and Glu-D1 Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat

2017 ◽  
Vol 86 (2) ◽  
pp. 169-176 ◽  
Author(s):  
Mikiko Yanaka ◽  
Kanenori Takata ◽  
Wakako Funatsuki ◽  
Naoyuki Ishikawa ◽  
Tadashi Takahashi
Keyword(s):  
Protein Content ◽  
Soft Wheat ◽  
Glutenin Subunits

scholarly journals Gluten Protein Compositional Changes in Response to Nitrogen Application Rate

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 325
Author(s):  
Daniela Horvat ◽  
Gordana Šimić ◽  
Krešimir Dvojković ◽  
Marko Ivić ◽  
Ivana Plavšin ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Protein Content ◽  
Protein Composition ◽  
Reversed Phase ◽  
Nitrogen Level ◽  
Grain Protein ◽  
Growth Stages ◽  
Glutenin Subunits ◽  
High Nitrogen ◽  
Nitrogen Levels

Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content and composition in 16 cultivars over two years at three locations. The nitrogen treatment comprised two nitrogen levels, 0 kg ha−1 as low and 100 kg ha−1 as high nitrogen, applied as top dressings of 50 kg nitrogen per ha at tillering and stem extension growth stages. Increased nitrogen level generally enhanced grain protein by 11.3% (11.5% vs. 12.8%). Considering protein composition determined by reversed phase–high-pressure liquid chromatography, higher nitrogen supply generally enhanced the proportion of total gliadins, α-gliadins, γ-gliadins and high-molecular-weight glutenin subunits by 1.1%, 2.0%, 3.7%, 0.6% and 0.9%, respectively, and reduced albumins and globulins, ω-gliadins, total glutenins and low-molecular-weight glutenin subunits by 1.1%, 1.7%, 1.9% and 3.2%. Under a high nitrogen level, the historical cultivars Libellula, San Pastore and U-1 had a higher protein content (13.1–15.2%) with significantly higher total gliadins, which resulted in a significantly higher gliadin/glutenin ratio (1.68–1.92). In the modern cultivars, protein content varied between 11.4% and 14.6% with a well-balanced gliadin/glutenin ratio (1.08–1.50), except for cultivar MV Nemere which had a high gliadin/glutenin ratio at both nitrogen levels (1.81 vs. 1.87). In summary, increasing nitrogen level enhanced grain protein content while the composition of gliadin and glutenin fractions was changed to a lesser extent and was largely cultivar specific and therefore should be considered for wheat baking quality assessment and breeding purposes.

Changes in protein composition during grain development in wheat

2001 ◽  
Vol 52 (4) ◽  
pp. 485 ◽  
Author(s):  
J. F. Panozzo ◽  
H. A. Eagles ◽  
M. Wootton
Keyword(s):  
Molecular Weight ◽  
Maximum Rate ◽  
Average Molecular Weight ◽  
Protein Composition ◽  
Grain Filling ◽  
Triticum Aestivum L ◽  
Logistic Function ◽  
Low Molecular Weight ◽  
Grain Development ◽  
Glutenin Subunits

Changes in glutenin, gliadin, glutenin subunit composition, and polymer size distribution were monitored for 4 cultivars of wheat (Triticum aestivum L.) throughout grain filling in an irrigated and non-irrigated environment over 2 seasons. The synthesis of glutenin and gliadin was modelled using a logistic function to determine the rate and duration of synthesis in response to environmental conditions. The maximum rate of synthesis of glutenin occurred approximately 6–8 days after the maximum rate of gliadins, with the duration extended by a similar period. High molecular weight glutenin subunits (HMWGS) were detected earlier than low molecular weight glutenin subunits (LMWGS). After the initial synthesis of HMWGS, there was a period at approximately mid grain filling when the rate of synthesis was reduced, followed by a period of more rapid synthesis in the latter stages of grain filling. In contrast, once detected, LMWGS increased at a faster rate than, and were in excess with respect to, HMWGS. Cultivar and environmental differences were observed, but in all cases the average molecular weight of polymeric glutenin increased throughout grain filling. Large polymers (>400 kD) increased continuously during grain filling, whereas polymers in the range 150–400 kD remained relatively constant and smaller polymers <150 kD decreased. As grain filling approached physiological maturity, there was a rapid increase in the synthesis of large polymers. The gliadin to glutenin ratio was almost the same in grain from adjacent irrigated and non-irrigated environments subjected to high temperatures at mid grain f illing, but the proportion of highly polymeric glutenin was greater from the non-irrigated environment.

scholarly journals Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural–Thermal Properties of Gluten with Variations in HMW-GS at the Glu-D1 Locus

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 353
Author(s):  
Lijun Song ◽  
Liqun Li ◽  
Liye Zhao ◽  
Zhenzhen Liu ◽  
Xuejun Li
Keyword(s):  
Thermal Properties ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Grain Filling ◽  
Nitrogen Application ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Booting Stage ◽  
Α Helix ◽  
Stability Time

Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural–thermal properties of gluten based on the high-molecular-weight glutenin subunits (HMW-GSs) using near-isogenic lines (Glu-1Da and Glu-1Dd). The nitrogen rate experiment included rates of 0, 60, 90, and 120 kg N ha−1 applied with three replicates. Nitrogen significantly improved the grain quality traits (wet gluten contents, Zeleny sedimentation values, and maximum resistance) and dough strength (dough development time, dough stability time, and protein weakening), especially in wheat with the Glu-1Da allele. Nitrogen increased the protein composition contents, proportions of glutenins and HMW-GSs, and disulfide bond concentration in the flours of Glu-1Da and Glu-1Dd, and accelerated the polymerization of glutenins (appearing as glutenin macropolymer) during grain-filling, where nitrogen enhanced the accumulation and polymerization of glutenins more for line containing Glu-1Da than Glu-1Dd. The β-sheets, α-helix/β-sheet ratio, microstructures, and thermal stability were also improved to a greater degree by nitrogen for gluten with Glu-1Da compared to Glu-1Dd. Nitrogen treatment was highly effective at improving the gluten structural‒thermal properties of wheat in the booting stage, especially with inferior glutenin subunits.

Soft Wheat Quality as Related to Protein Composition

1999 ◽  
Vol 76 (5) ◽  
pp. 650-655 ◽  
Author(s):  
F. R. Huebner ◽  
J. A. Bietz ◽  
T. Nelsen ◽  
G. S. Bains ◽  
P. L. Finney
Keyword(s):  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Quality
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